Skillet Italian Chicken With Balsamic Mushrooms And Onions

Skillet Italian Chicken With Balsamic Mushrooms And Onions -Skillet chicken meals that come together in 30 minutes or less are perfection on busy days. When you can make a dish as spectacular as this one in under 30 minutes, the ease of preparation can only be eclipsed by the first bite of lightly breaded chicken with sweet mushrooms and onions. It’s glorious. I particularly love serving restaurant style dishes at home where we can be more relaxed and it has the added bonus of being far more cost effective. You can’t beat serving great food and keeping your budget on track.

Directions: Pat dry the chicken breasts and season lightly with salt on both sides. On a plate, mix together the all-purpose flour, panko breadcrumbs, Italian seasoning, salt and black pepper. Dredge the chicken pieces in the seasoned breading mixture.

In a large skillet, over medium-high heat a few drizzles of olive oil. Fry the chicken pieces in batches being careful not to crowd the pan. Depending on the thickness, this should take around 3-4 minutes per side or until the juices run clear. Remove to a platter and keep warm.

After all of the chicken is cooked, add 2 Tbsp of butter to the pan. Add additional olive oil, if needed. Saute the sliced onion, mushrooms, minced garlic, rosemary and red pepper flakes.

Cook over medium for 8-10 minutes or until the juice has released from the mushrooms and has evaporated. Season with salt and black pepper to your taste.

Add the chicken broth, balsamic glaze or vinegar and granulated sugar to the pan. Stir well scraping any brown bits from the bottom of the pan. Cook over medium-high for 3 minutes or so until the sauce has reduced and slightly thickened. Return the chicken to the pan. Serve drizzled with the sweet balsamic mushrooms and onions and a sprinkling of fresh parsley. Yield: 4 servings

Cook’s note: *Balsamic glaze is balsamic vinegar that has been cooked and reduced to the consistency of a sweet and tangy syrup. It’s delectable and has many uses. It’s readily available in many grocery stores and specialty shops. Here’s the “how to” for making your own:

Instructions

Pat dry the chicken breasts and season lightly with salt on both sides.

On a plate, mix together the all-purpose flour, panko breadcrumbs, Italian seasoning, salt and black pepper.

Dredge the chicken pieces in the seasoned breading mixture.

In a large skillet, over medium-high heat a few drizzles of olive oil. Fry the chicken pieces in batches being careful not to crowd the pan. Depending on the thickness, this should take around 3-4 minutes per side or until the juices run clear. Remove to a platter and keep warm.

After all of the chicken is cooked, add 2 Tbsp of butter to the pan. Add additional olive oil, if needed. Saute the sliced onion, mushrooms, minced garlic, rosemary and red pepper flakes.

Cook over medium for 8-10 minutes or until the juice has released from the mushrooms and has evaporated. Season with salt and black pepper to your taste.

Add the chicken broth, balsamic glaze or vinegar and granulated sugar to the pan. Stir well scraping any brown bits from the bottom of the pan.

Cook over medium-high for 3 minutes or so until the sauce has reduced and slightly thickened. Return the chicken to the pan.

Serve drizzled with the sweet balsamic mushrooms and onions and a sprinkling of fresh parsley.

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,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.